Island Life Magazine Ltd August/September 2010 | Page 134

food

Island Life - August/September 2010

Robert
Thompson
food reviews
Robert Thompson is the only
Michelin star chef on the
Island and we are delighted
that he has agreed to do
fair and balanced reviews
exclusively for Island Life
Photo: Head Chef - Goodmans Bistro - Adam Fendyke

Goodman's Bistro - food review
After finishing breakfast on a Sunday

occasion the tuna was perfect, golden

and the raspberries were big and full

morning there's nothing better than

on the outside and nicely pink in the

flavoured.

sitting in the sun with great food and

middle. The nicoise garnish had nice

drink brought to you with a smile.

little potatoes, quail eggs, olives,

strawberries, a brandy snap cone of

Goodman’s bistro located on the

gherkins, samphire grass as well as lots

sorbet and a cocktail liquor shot. The

seafront at Ventnor has the perfect

of other nice ingredients. The croutons

dessert was again really good displaying

spot. We sat outside next to the

could have been crispier but this did

a lot of skill.

paddling pool and ordered from the

not spoil the dish which was well worth

specials board which had lots of choice.

£16.50.

The semi freddo came with fresh

We moved on to coffees and took a
bit of time to review the different plates

The tomato tart consisted of thinly

we had tried. Our bill came to £78.40

had Godshill cherries and crispy bread

sliced tomatoes delicately fanned on

which included an extra starter at £7.

Croutes. The dish was light and tasty

top of a crispy puff pastry base. The

So for around £70 for a 3 course a la

and the smooth foie gras was matched

Talleggio had been inter- leaved with

carte lunch with drinks. Was it worth

perfectly to the local cherries.

the tomatoes and then baked in the

it? Definitely, Goodman’s may not be

oven. With some sun-blush tomatoes,

the cheapest place to go but the quality

been done two ways - seared and rolled

pesto and more island salad leaves the

was fantastic.

in herbs as well as a tartare. The dish

tart was light and packed with flavour.

I started with a foie gras parfait which

Next we had a tuna dish which had

was fantastic – loads of flavour and

Whilst I had a three course menu,

Next we moved on to our desserts, we

Goodmans is ideal for light bites and

really nicely presented. A quail egg

ordered a vanilla and raspberry Panna

much more. The specials board for me

yolk topped the tartare as well as some

cotta and a vanilla and mascarpone

is where the chef can really excel and

fantastic salad leaves locally sourced

semi freddo.

provide dishes that are in tune with the

from Ben Brown.
Our final starter was a salmon

Panna cotta is always a favourite

season according to daily deliveries.

of mine and Goodmans version was

I really enjoyed my lunch and will
certainly go back again.

gravadlax which was equally as good

definitely up there. The passion fruit

as the other starters, Served with

sorbet went really well with the dessert

some nice buttered brown bread and
the fantastic salad leaves, the dish
was light, tasty and perfect for a hot
summers day.
The main courses had a lot to live up
to after the great start to the meal. We
had chosen a seared tuna nicoise and a
tomato and Taleggio tart.
The tuna had been pan seared and
was of a really good size. So often you
order tuna and it’s been overcooked
making it dry and tasteless. On this
134

Right to reply:
Head Chef of Goodmans Bistro

important part in our reputation

Adam Fendyke replies:

and in many respects it has not
been an easy ride. To get a fantastic

Our team have worked hard

review from a respected chef, Robert